No-Fear Fish Stew

This fabulous fish stew is a workout for your spice drawer! Sweet potatoes and orange zest add a lovely sweetness to compliment the tender white fish.

1/4 tsp. ground mace
1/2 tsp. ground ginger
1/2 tsp. ground turmeric
1/2 tsp. hot smoked paprika
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
2 tbs. olive oil
1 onion, roughly chopped
1 large sweet potato
small bunch of cilantro, stalks finely chopped, leaves roughly chopped
thumb-sized piece fresh ginger, peeled and finely grated
2 fat garlic cloves, peeled and finely grated
1 orange, zest and 1 tbs. juice
1 sweet potato, peeled and diced
2 x 400g tins of chopped tomatoes
1 tbs. tomate paste
1 tsp. sea salt flakes
1 tsp. runny honey or maple syrup
1 1/2 lb. firm water fish, cut into thick large chunks

Measure all the spices in a little bowl and set aside.

Heat the oil in a large, heavy-bottomed casserole that comes with a lid. Add the onions and cook gently until softened, about 20 minutes. Tip in the spices, cilantro stalks, ginger, garlic and the orange zest. Cook for a minute or two, then stir in the sweet potato, chopped tomatoes (fill each can halfway with water, swirl around and add), tomato paste, salt and honey or maple syrup and orange juice.

Bring to a boil, then reduce the heat, clamp on the lid and leave to simmer for 40-45 minutes, or until the sweet potato is completely soft and the sauce has thickened slightly.

Add the fish and bubble for 3-5 minutes without the cover, or until the fish is cooked through. Turn off the heat and leave for 2 minutes longer. Serve with the cilantro leaves sprinkled on top.

Serves 4

Eggs in Purgatory

“….or what to eat when you feel like hell.”

1 tbs. olive oil
1 small garlic clove, grated or minced
1/4 tsp. red pepper flakes
1 x 14oz. can chopped tomatoes
1/2 tsp. sea salt
1-2 eggs
2-3 tbs. grated Parmesan cheese
bread, to serve (mandatory)
extra grated Parmesan cheese, to serve (optional)
chili oil, to serve (optional)

Pour the olive oil in a small skillet and add the garlic and red pepper flakes. Put over a medium heat and stir for 1 minutes. Tip in the tomatoes and salt and bring to a bubble. It’s got to be good and hot to pouch the egg.

Crack in the egg, sprinkle with Parmesan cheese. Partially cover with a lid and let it bubble for 5-6 minutes, by which time the white should be set and the yolk still runny.

Serve with toasted bread for dunking and drizzled with more grated Parmesan cheese and chili oil, if using.

Serves 1